What’s Growing in the Herb Beds?

We are growing 10 different herbs: Spanish Sage, Chives, Sorrel, Anise Hyssop, Hyssop, Mexican Mint Marigold, Kapoor Tulsi, Lovage, Wild Bergamot, Lemon Balm and Tarragon. 

Each one of these herbs was selected for their culinary use and fragrance, and we wanted to highlight a few that might be lesser known, or feel like stand outs in our opinion. 

First, we have sorrel. This unassuming leafy green may go unnoticed by some, but it shouldn't. Its shockingly tart, lemony flavor tastes like it's already been dressed with a vinaigrette before you've even washed it. It's popular in classic French cooking, and pairs absolutely beautifully with octopus and other fish dishes, adding a refreshing, zingy note to nearly any dish it touches. As if that wasn't enough, sorrel is also packed with micronutrients, including vitamin A and vitamin C. 

Next on our list, and this one might cause a bit of confusion, are anise hyssop and hyssop. Despite sharing a name, the two are entirely different plants with entirely different personalities. Anise hyssop tastes and smells like licorice crossed with mint, a surprise the first time it hits you. It's native to North America, and pollinators can't get enough of it, attracting bees all season long. True hyssop, on the other hand, is one of the oldest herbs on record, even mentioned in the Bible, and has been used ceremonially for centuries. It's minty with a slightly medicinal taste, and it's actually one of the botanicals used to flavor Chartreuse, the famous yellowy French liqueur.

Then there's Mexican mint marigold. It tastes like tarragon with a hint of anise, and it's often used as a stand-in for true tarragon, which tends to struggle in hotter climates. Beyond the kitchen, it holds cultural significance too, being used in parts of Mexico on Día de los Muertos altars, as well as in traditional Mexican medicine as a tea to calm upset stomachs. 

We're also growing kapoor tulsi, also known as holy basil. Don't let the name fool you, this is nothing like the sweet basil you'd toss into a caprese salad. Its scent has notes of fruit, camphor and clove, and it holds a sacred place in Ayurvedic and Hindu tradition, where it's considered an adaptogen. Traditionally, it's brewed into a calming tea. 

Last but certainly not least, we have lovage. One taste and you'll swear you're eating celery! In fact, in parts of Europe, it's nicknamed the "Maggi herb," after a bouillon seasoning it so closely resembles. It's also a bit of a showoff in the garden, and can grow several feet tall and towering over its neighboring beds. 

Beyond the culinary uses, we envision so much more for these many herbs. We can’t stop thinking about how incredible they smell, and are dreaming up a product line centered around those fragrances.